Choux Puffs With Toffee Sauce Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a medium saucepan, combine the milk and butter, and bring to a boil over medium heat. Add the salt, sugar and flour, and stir vigorously with a heatproof spatula. Cook, stirring constantly, until a dense dough forms that pulls away from the side of the pan, about 3 minutes.
• Add the dough to a stand mixer fitted with the paddle attachment. On low speed, beat in the eggs one at a time, scraping down the sides of the bowl between additions to make sure everything is evenly mixed.
• Line a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the dough, 1 inch apart, onto the prepared cookie sheet. Bake until puffed and golden, 35 to 40 minutes. (The puffs should feel light when you pick them up.) Make sure to keep the oven shut until at least the halfway point -- if you open the oven before 20 minutes have elapsed, the puffs will deflate and you won't be able to get the texture back. Remove the puffs from the oven and prick each one on the side to allow the steam to escape. Let cool completely.
• To dip in chocolate: If desired, dip the tops of the puffs in Warm Chocolate Ganache, shaking off the excess. Place on a platter and sprinkle with sliced almonds. Let stand for about 30 minutes, to set the glaze, before eating.
• Heat 1 inch or so of water in a medium saucepan over low heat. Put the chocolate chips and cream in a heatproof bowl that fits snugly into the saucepan without touching the water. Heat, stirring, until the chocolate melts and the mixture is smooth, about 5 minutes.

Steps:

• In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
• Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
• Add the cornstarch and mix until fully incorporated.
• Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
• Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
• Remove from the heat and add the butter, whisking to combine.
• Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
• Preheat oven to 425˚F (220˚C).
• In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
• Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
• Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
• Using a piping bag with a standard round tip, fill the bag with the batter.
• Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
• Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
• Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
• Let puffs cool completely.
• Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
• Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
• Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
• Remove the pan from the heat and add the heavy cream, stirring vigorously.
• Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
• Continue to stack caramel-dipped cream puffs in a tower shape.
• Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
• Enjoy!

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
• Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
• Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
• Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
• Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
• Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
• Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
• To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.

Steps:

• Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
• Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
• Preheat oven to 425°F.
• Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

Steps:

• Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
• Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
• Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

Steps:

• Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

Steps:

• Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
• Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
• Gently flatten tips of mounds with a moist fingertip.
• Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.

Steps:

• In a medium saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Reduce heat, and stir in cream and rum; simmer for 4 minutes. Remove from heat, and stir in vanilla. Let cool.
• Store in refrigerator for up to 2 weeks.

Steps:

• Preheat oven to 180*C/375*F.
• Combine dates and baking soda in a heatproof bowl.
• Pour over 250ml of boiling water.
• Set dates aside till room temperature.
• Cream together butter and sugar in a large bowl till pale.
• Add eggs one at a time, beating until smooth.
• Fold in flour then stir in date mixture, including the water.
• Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
• To make sauce, combine all ingredients over low heat, stirring until butter has melted.
• Simmer for 5 minutes.
• Serve hot!

Steps:

• Preheat oven to 400 degrees. Heat 1 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter has melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 4 1/2 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. Raise speed to medium. Add 4 eggs, 1 at a time, mixing until incorporated after each addition. Batter should be shiny. Test batter by touching it with your finger and lifting to form a string. If a string does not form, mix in another egg a little at a time. If a string still doesn't form, add water 1 teaspoon at a time until it does.
• Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Whisk remaining egg and 1 teaspoon water in a small bowl; brush over tops of rounds
• Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees. bake until golden, 20 to 25 minutes more. Turn off oven, and prop open oven door with a wooden spoon to release steam; let puffs dry 15 minutes. Using a spatula, transfer to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month.